I didn’t know eating meat rare was a US thing. I have not noticed any trend toward it being more common or acceptable to eat it more cooked. Making a good steak well done is still considered a waste of good steak in my experience.
I'm from (and in) Chicago, but spent a year living in the outskirts of London about 9 years ago.
When I was living in the UK, the ex wanted beef well done. Then again, he was quite picky, and hardly an example of normal eating habits (the man didn't like garlic, it's no wonder the relationship
didn't last!). I prefer it closer to rare, but I don't know anyone who would make pot roast that way - it's more like stew, it has to be cooked for hours so it gets tender. A normal roast, though, is definitely better with some pink or red in the middle, in my opinion. I've seen it done both ways here, DF and I solve the problem by making sure he gets outside slice, and I get inside slices.
We had a microwave when I was living there, but it was mostly used for stuff like heating milk for hot chocolate. I don't remember if his mum had one. I have one at home now, but I mostly use it for defrosting and reheating, not for actual cooking. I went a couple years without one after ours broke, and I think the only reason we have one now is because my mom bought us one for Christmas. I don't think my brother has one at all, but he's a chef and a foodie, so very particular about his kitchen
I tried a few electric kettles when I moved home from England, but somehow they just weren't the same. They're really not designed for everyday use here (or maybe it's just because I bought the really cheap ones). I wouldn't trade in my stovetop kettle, and I use it pretty often, though these days I'm drinking more coffee than tea. I'm very particular about what goes into my hot beverages, though, especially tea (after living in England) - DF thinks I'm crazy for preferring certain mugs, but I swear it makes a difference.
As others have said, lamb tends to be popular around Easter, and harder to find at other times (and yes, expensive). I live in an ethnic neighborhood (mixed ethnicities, but not average-American), and we have access to a lot of less common meats and other foods here. There's a local store that often has seasoned lamb burgers that are really fantastic, and really cheap.
Crumpets are similar to English Muffins, but better. As someone said upthread, they've got holes in the top and aren't sliced. You serve them the same way, though - toasted with butter. They're definitely made here, I know I've seen them in stores, but they're not common and might be harder to find in a smaller city.
Grilling and broiling aren't quite the same, but I suppose it's the best comparison I can make. Same with scones and biscuits - I really don't think it's a great comparison, but I don't have any better ideas. Biscuits are someone light and fluffy and dense at the same time, and scones aren't. The scones I've had here aren't terribly different from the scones I had in England, but the ones in England were more likely to be freshly made - I don't get them here often because I like them warm from the oven, just like I do biscuits (okay, so maybe they are similar
In a very general sense, class is roughly related to income (when we use terms like working class, middle class, upper class, it's pretty much directly related to income), but there are, of course, exceptions. From what I've seen, we don't put as much weight on class, though it would be odd to see someone who makes $2,000,000/year hanging out with someone living paycheck to paycheck.
I use the same old dry measure measuring cups for most recipes, because I'm lazy and keep losing the liquid measures, but if I was cooking something that had to be very specific, I'd probably be more careful. I do have a few mugs that I know are just about 1 cup, and I'll use those in a pinch, if it's something that doesn't need to be measured precisely. When I was there, I had a couple American measuring cups that I brought along, and I think one or two that I bought there. I did a lot of baking from American cookbooks, and mixed and matched cups without any problem, but I might have just been lucky. I don't know any Americans who use stones as a measurement.
I rarely introduce myself by name to anybody who doesn't actually need to know my name. It must be a tourist thing?
I almost always use butter in recipes that call for shortening or lard. Mostly out of laziness, because I usually have it in the house and I know I can use the leftovers. DF is more likely to seek out whatever it specifically says to use (though, I don't think either of us uses recipes that call for lard), because he's not as intuitive a cook, and less willing to take chances.
The breakfasts I've had on the continent are similar in concept to American continental breakfasts, but the specifics are different, just because every country has its own local pastries and meats and fruits. I think my favorite cold breakfasts were in Amsterdam - best medium boiled eggs I've ever had, tasty bread and sliced meats and fruit and such. Yum! As far as English breakfasts go, the baked beans there aren't quite like the baked beans here. The closest I've found here are Bush's vegetarian baked beans. Regular American baked beans go better with barbecue than breakfast.
To expand on Guihong's description of taffy, it's chewy and sticky - the pulling process is what gets it that chewiness.
The only thing better than clotted cream is clotted cream ice cream. Can't get it here, and even clotted cream is hard to find an expensive
Marcel, I get the impression that the Mrs. John Smith thing was carried over from England way back when, but I have no idea if it's still common.